Instant Pot Raspberry Cheesecake

For the Raspberry Sauce

1. Puree raspberries and sugar in a blender or food processor.
2. Pour through a mesh strainer to remove seeds.

For the No-Bake Crust

1. Line the bottom of your spring form pan with parchment paper. Spray with non stick baking spray.
2. Mix together the melted butter and the crushed Oreos in a large bowl, then press this crust mixture into the bottom of your prepared pan.
3. Place pan in freezer while you make cheesecake batter.

For the Vanilla Cheesecake

1. In a small bowl, whisk together the sugar and cornstarch.
2. Add this sugar mixture to a large bowl with softened cream cheese. Beat together until smooth.
3. Beat in the eggs one at a time, then add the vanilla extract.

Building and Baking The Cheesecake

1. Pour the cheesecake batter into your chilled crust.
2. Add raspberry sauce to top of cheesecake in a few large dollops. Swirl with a butter knife.
3. Place trivet into bowl of Instant Pot along with 1 1/2 cups of water.
4. Cover pan with foil and place onto the trivet. Secure lid on Instant Pot and cook using manual/high pressure for 34 minutes.
5. When timer goes off, use natural pressure release.
6. When cheesecake has cooled enough to handle, move to a wire rack on counter to cool to room temperature.
7. Move to the fridge to chill for 6-8 hours, or overnight.